8 parsnips, sliced
25 ml water 2 tbsp
25 ml butter or margarine 2 tbsp
7 ml cornstarch 1 1/2 tsp
50 ml brown sugar 1/4 cup
50 ml pecans, coarsely chopped 1/4 cup
50 ml chicken stock 1/4 cup
Place parsnips in casserole with butter, brown sugar and stock; cover. Microwave on high for 9 to 11 minutes stirring after 5 minutes. Mix cold water and cornstarch until smooth. Stir into parsnips. Add pecans; cover. Microwave on high for 2 to 4 minutes or until thickened. Stir before serving.
Serves 4